Edamame Subzi

Simple ...you cal also use lima beans. Heat some oil in a pan, add plenty of asfoetida and cumin seeds. Add the beans ....add coriander powder, turmeric, salt, and aamchoor. After 5 minutes add some garam masala .

Also makes a nutritious snack.

Swiss Chard Subzi

1 bag of color ful chard

1/2 bag spinach

1 large tomato

2 cloves garlic

1/2 " piece ginger

spices

1. Boil the greens for 15 minutes.

2. Heat some oil , add asfoetida and cumin seeds , wait till they splutter.

3. Now add the tomato, ginger, and garlic.

4. Now add 1/2 tspn haldi, 1 tspn coriander powder, and salt.

5. Add the greens.

6. After 10 minutes add garam masala.

Makai Kadi

I boiled 5 pieces of corn-on-the-cob and disengaged the kernels. I took a cartoon of yoghurt, added 5 tbspn besan, 1 tspn haldi, salt, red chili powder, and churned the mixture together. I heated the mixture and added some ginger to it. Add 1 tspn fennel seeds and one aniseed.

When the mixture stops smelling like raw besan, shut the flame and add 2 tbspn kasoori methi and 5 curry leaves. In a small pan take a tbspn ghee, add 1 tspn cumin seeds, 3 dry red chillies, and add to mixture. Add the corn. Garnish with coriander leaves.

Theme of the day ..

Indianizing American Vegetables

Bhutte Ki Kadi
Swiss Chars Subzi
Edamame sookhi subzi

Simple Stringbeans

A very basic way of preparing beans , however the anardana adds pizzaz to the recipe.
Take some oil in a pan. Add the cumin seeds . Wait till they splutter. Add beans. Add coriander powder, chilly powder, salt. When beans are nearly done add some anardana ( dried pomegranate seeds). Add garam masala. Serve.

Rasgulla

In retrospect , I should have added 1 tspn of all purpose flour to the cheese. Though these rasgullas did not fall apart, they were very soft. The trick is to steam the rasgullas in very little sugar and water and add more sugar later. Next time I will boil the balls for 10 minutes.

makes 20

1/2 gallon of whole milk
1/4 quart half and half
1 cup sugar
6 cups water
juice of 1 lemon
1/4 cup sugar
1 1/2 cup water

1. Boil the milk and add the lemon juice.
2. When the cheese separates and trhe water becomes clear add ice to stop the curdling.
3. In a fine cheese cloth separate the cheese. Hang it for two hours.
4. Run in a food prcessor to smoothen out the cheese.
5. Make twenty balls from the cheese. Make sure the balls are smooth and there are no cracks.
6. Add 1 cup sugar to 6 cups water and bring to a boil. Cover with a lid.
7. Add around 6-7 balls at a time.
8. Steam for 5-6 minutes. The lid should be on the pan.
9. For the third batch add the remaining sugar and water. Bring to a boil. Add the remaining balls.
10. Alternatively add all the balls to sugar and water in a pressure cooker. Steam till you hear 1 whistle. Immediately pour cold water on the lid of the coooker and let the steam escape.
11. Chill the rasgullas overnight.

Sevaiyan Ki Kheer - Vermicelli Pudding

Add two tbsp ghee to a pan. To this add some cashews, raisins, pistachios, almonds- approximately a cup of nuts. When the raisins puff up, remove the dry fruit and reserve.
To the remaining ghee, add 2 cups of broken vermicelli.
Roast till golden brown.
Add 1 quart of whole milk and 10 oz of evaporated milk.
Gently simmer for 15-20 minutes.
Add about 1 cup or more of sugar.
Add 5-6 pods of cardamom.
Add the nuts.
Chill and serve.

Cauliflower and Peas

1. Chop the cauliflower into small florets.
2. In a pan add 3 tbspn oil. Add 1 tspn cumin seeds, wait till they splutter.
3. After 1 minute add 1 tspn coriander powder, ½ tspn turmeric.
4. Add the cauliflower. Sauté for 1 minute. Coat the cauliflower with the spices. Add salt to taste.
5. Add 1 cup peas.
6. Add very little water to the pan. Cover and cook on medium flame for 5 minutes.
7. Remove the cover and reduce the flame to medium low. Add 1 tbspn dried mango powder.
8. Cook till cauliflower is done.
9. Add ½ tspn garam masala.
10. Add 2 tbspn dried fenugreek leaves.
11. Garnish with chopped coriander leaves.

Moong Palak – Mug Dal with Spinach

1. In a pressure cooker add 1 ½ cup mug dal, 5 cups of water, ½ bag of baby spinach, ½ tspn turmeric, 1 tspn coriander powder, 1 ½ tspn salt and 1 tspn red chilly powder.
2. Turn the heat on high and wait for 1 whistle.
3. Turn off pressure cooker and wait for 15 minutes.
4. In a small sauce pan, add some oil. Add 2 pinches of asafetida and 1 tspn cumin seeds to the hot oil, Wait for the seeds to splutter.
5. Add 1 tbspn dried mango powder to the oil.
6. Add the oil to the dal.
7. Add 1 tbsp garam masala to dal.
8. Bring to a boil.

Choley Palak - Garbanzo and Spinach Curry

Soak 2 cups of dried garbanzo beans overnight. If you plan to use canned beans, wash the beans very thoroughly to get rid of the sodium.
Wash and chop ½ bag of spinach. Use baby spinach if you have some handy. You can also increase the spinach to 2 cups.
Pressure cook the soaked garbanzo beans and spinach till you hear six whistles.
If you are using canned beans, just sauté the spinach for 10 minutes and add the garbanzo beans.
Blend 1 tomato, 4 cloves of garlic and a 1” piece of ginger.
Chop one onion finely.
In a pan take 2 tbspn oil. When the oil is hot, add 2 bay leaves and 1 tspn cumin seeds.
When the seeds splutter add the onions. Fry till golden brown.
Add the tomatoes. After 1 minute add 2 tspns coriander powder, ½ tspn turmeric, and 1 tspn cumin powder. Reduce the tomatoes to a paste till the mixture is deep in color and oozes out oil. You can also 1 tspn paprika if you like heat.
Add the garbanzo beans and spinach. Sauté for a minute.
Add about 2 cups water. Add salt to taste, around 1 ½ tspn should be fine.
Add 1 tbspn dried mango powder (aamchoor).
Simmer the curry for 10-15 minutes.
Adjust water and salt. Shut the flame.
Adjust the acidity. If you want a tangier flavor add more dried mango powder.
When done add 1 tspn garam masala (use the MDH brand) and 1 ½ tbspn dried fenugreek leaves (Kasoori methi). The fenugreek leaves look like weed. You should crush them between your palms and add them.
Garnish with chopped coriander leaves.